摘要
该研究采用传统培养分离技术从自然发酵的果蔬酵素中分离酵母菌,通过高糖、乙醇耐受性测定从中筛选优良菌株,采用形态观察、生理生化试验及分子生物学技术对其进行菌种鉴定,并对其低pH、高糖、乙醇及高温耐受性进行分析。结果表明,分离筛选得到一株优良酵母菌,编号为7-1-1,经鉴定,该菌株属于异常威克汉姆酵母(Wickerhamomyces anomalus),其具有良好的耐受性,能在低pH(1.5)、高糖(900 g/L)的培养基上生长,可耐受体积分数为14%的乙醇和37℃的高温,可为果蔬发酵剂的开发奠定一定的基础。
In this study,the yeasts were isolated from naturally fermented fruit and vegetable enzymes using traditional culture isolation technique.The excellent strain was screened by determination of high sugar and ethanol tolerance,and identified by morphological observation,physiological and biochemical test and molecular biology technique.Low pH,high sugar,ethanol and high temperature tolerance of the yeast were analyzed.The results showed that the excellent yeast strain isolated and numbered as 7-1-1 was identified as Wickerhamomyces anomalus,which had good tolerance,could grow on medium with low pH(1.5)and high sugar(900 g/L),and could tolerate ethanol volume fraction 14%and high temperatures 37℃.The study could provide a basis for the development of fruit and vegetable enzymes.
作者
韦玉梅
张文倩
朱闪闪
李杨
雷勇辉
孙燕飞
WEI Yumei;ZHANG Wenqian;ZHU Shanshan;LI Yang;LEI Yonghui;SUN Yanfei(College of Life Sciences,Shihezi University,Shihezi 832003,China;Agricultural College,Shihezi University,Shihezi 832003,China)
出处
《中国酿造》
CAS
北大核心
2021年第12期87-92,共6页
China Brewing
基金
国家地区自然基金项目(31860003)。
关键词
酵母菌
果蔬酵素
分离
筛选
鉴定
耐受性
yeast
fruit and vegetable enzymes
isolation
screening
identification
tolerance
